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–+ servings

Old Fashioned Goulash

A slow-cooked, deeply flavorful Hungarian goulash filled with tender beef, hearty vegetables, and a rich tomato-paprika base. Perfect for cozy nights and satisfying on the coldest of evenings.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Hungarian
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Stew
  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil or lard
  • 2 large onions, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp sweet Hungarian paprika Hungarian paprika is key — don’t skip it or substitute with generic chili powder!
  • 1 tsp smoked paprika (optional)
  • 1 tsp caraway seeds (optional but traditional)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional for gentle heat)
  • 1 tbsp tomato paste
  • 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
  • 4 cups beef broth (or water)
  • 2 medium carrots, sliced
  • 2 medium potatoes, peeled and cubed
  • 1 bell pepper chopped Red bell peppers work best for their sweetness, but any color will do.
  • 1 leaf bay leaf
  • to taste fresh parsley, chopped for garnish

Method
 

Preparation
  1. In a large Dutch oven, heat the vegetable oil or lard over medium-high heat. Add the beef in batches (don’t overcrowd!) and brown on all sides. Set aside.
  2. In the same pot, reduce heat to medium and add onions. Cook until soft and golden — about 5–7 minutes. Add garlic and cook for 1 more minute.
  3. Turn off the heat briefly to avoid burning the paprika. Stir in the sweet paprika, smoked paprika, caraway seeds, salt, pepper, and cayenne.
Cooking
  1. Return the beef to the pot. Stir in the tomato paste and diced tomatoes. Mix everything well.
  2. Add beef broth, scraping up any brown bits from the bottom. Toss in the bay leaf. Bring to a simmer, then cover and reduce heat to low. Let cook for 1 hour, stirring occasionally.
  3. After 1 hour, stir in the carrots, potatoes, and bell pepper. Cover and simmer for another 30–40 minutes, or until the beef is tender and the veggies are cooked through.
  4. Remove the bay leaf. Taste and adjust seasoning if needed. Let the goulash rest for 10 minutes off the heat to thicken and deepen the flavors.
  5. Serve hot, garnished with fresh parsley, and maybe a slice of crusty bread on the side.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 25gProtein: 32gFat: 22gFiber: 4gSugar: 6g

Notes

This dish gets even better the next day. Store in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.

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